The Menu

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13 October 2017

Episode 313

30 minutes

The Swedish philosophy that changes what your meal looks like and Australian favourite Donna Hay on why basic cookery skills deserve more attention. Plus: how to bring a hit restaurant concept from Hong Kong to London.

13 October 2017

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Chapter 1

7 minutes

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Chapter 1

Lagom on a plate

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Food writer Steffi Knowles-Dellner on how the Swedish concept of ‘lagom’ works in cooking.

7 minutes

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Chapter 2

9 minutes


Photo: TERENCE CHIN

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Chapter 2

Donna Hay

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The Australian cookery favourite on her new book release and why basic skills really do matter.

9 minutes

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